This recipe offers another great way to enjoy greens, especially if you’re a chocolate lover.These chocolate coated collard leaves have an interesting texture with a smooth coated delicious drizzle.
1 cup celery, chopped
1 cup cashews
1/4 cup cacao powder
2 Tablespoons agave syrup, or your favorite syrup sweetener
2 Tablespoons mesquite
2 TTablespoon cacao nibs
1 Tablespoon olive oil
1 bunch collard greens, destem, cut each leaf into 2 halves
In high-speed blender, blend all ingredients (except collards) until smooth.
Place collard half leaves into a large bowl, pour chocolate sauce over leaves. Coat each leaf completely.
Place leaves in dehydrator at 104 degrees. Dehydrate for 4 to 6 hours, until dry.